I think I've been on a bit of a soup kick lately. I'm probably making up for the lack of soup making I did in the fall.
Or shall I say, didn't do.
Luckily, the winter doesn't seem to be letting up anytime soon *read in a sarcastic voice*.
These temperatures are just brutal, but I do love making soup so I guess it's good for something. Anyone else having this extremely cold weather right now?
Lentils are packed full of protein and fibre, and their pretty quick and easy to prepare.
This soup is chock-full of veggies like carrots, celery, and onions. It's both gluten-free and vegan, and packed with lentils. Lately I've been making creamy + pureed style soups, namely this Roasted Butternut Squash Soup. But sometimes I just prefer a good hearty soup with lots of texture. And this soup is definitely full of texture.The flavours that the herbs add are so good. I think the thyme particularly adds something special.
It's also good to note that this freezes very well, so feel free to make a double batch!
I highly recommend putting this soup on your to-make list, while the winter weather sticks around. It's full of nutrient dense ingredients. Perfectly comforting to help cure a cold or anything that might be aililng you.
This soup is a staple in my life right now. Possibly because it's so cold and blustery outside. Soup season is here in full force.
It's healthy and delicious, so why not?
Not to mention it's a cinch to make!
French Green Lentil and Vegetable Soup
Prep Time: 10 minutes
Cook Time: 50-60 minutes
Keywords: saute entree main dish lunch soup/stew gluten-free grain-free protein vegan vegetarian carrots herbs lentils
Ingredients (4 x 1 cup servings)
- 1 tablespoon extra virgin olive oil
- 1/2 large sweet onion, diced
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1/4 teaspoon ground cumin
- 1/2 cup French green lentils
- 1 tablespoon tomato paste
- 2 cups no-salt added vegetable broth
- 2 cups water
In a large stockpot, heat olive oil over medium-high heat. Saute the onions, carrot, celery, salt and pepper for 6 minutes, until the vegetables are soft and tender and starting to brown.
Add the minced garlic, thyme, and cumin; cook for 1 minute.
Add the lentils, tomato paste, vegetable broth, and water. Bring to a simmer, cover and cook until the lentils are cooked through and tender, about 45 minutes.
Serving Size: (1 cup) Calories: 165 Fat: 4g Saturated Fat: 0.5g Cholesterol: 0mg Carbohydrates: 25.8g Sugar: 6g Protein: 7g Sodium: 290mg